Consumer Questions

Food Safety

COVID-19 is not a foodborne illness. The virus causes illness through respiratory transmission, not eating. There have been no reports that anyone has become sick from COVID-19 by eating food. COVID-19 transmission occurs when people are physically close to a person who has the virus. The virus is transferred from one person to another through droplets that are produced when an infected individual coughs or sneezes, or through close contact such as a handshake, hug or other physical types of greetings. COVID-19 can also transmit by touching an object or surface with the virus on it and then touching the mouth or eyes before washing the hands.

During this time of uncertainty, farmers and consumers have many questions regarding food safety and COVID-19. Yaohua “Betty” Feng, Purdue University assistant professor of food science, has compiled information from nationwide food safety experts on a central reference website. The websiteoutlines food safety best practices, including personal hygiene, grocery shopping recommendations and guidelines for farmers.